The kerver of fysshe must se to pessene and foutmentye
the tayle and the lyver ye must loke yf
there be a salte purpos or sele turrentyne & do after the
fourme of venyson, baken herynge laye it hole upon your soveraynes
trenchour, whyte herynge in a dysshe
open it by the backe pyke out the bones & the rowe & se
there be mustarde. If salte fysshe greme fysshe salte samon
& congre pare awaye the skyn, salte fysshe stocke fysshe marlynge
makrell and bake with butter take
awaye the bones & skynnes. & Pyke laye the wombe upon his
trenchour with pyke sauce ynoughe. & salte
lampraye gobone it flatte in. vii or viiii peces & laye it
to your soverayne. & playce put out the water, than
crosse hym with your knyfe cast on salte & wyne or al.e.
Gornarde rochet breme chevene base molet roche perche
sole makrell & whytynge haddocke and codlynge
reyse theym by the backe & pyke out the bones & clense
the refet in the belly. Carpe breme sole & troute backe &
belly together. Samon congre sturgyon turbot thorpole
torbake hounde fysshe & halybut cut them in the dysshe
as the porpas abouthe, tenche in his sayce cut it
eles & lamprayes roost pull of the synne pyke out the
bones thereto vynegre and soudre. & crabbe breke
hym in sonder in to the dysshe make the shelle clene & put
in the stuffe agayne tempre it with vynegre & pouder
than cover it with brede and sende it to the kytcheyn
to hete, than set it to your soverayne and breke the grete
clawes and laye them in a dysshe. & creves drght hym
thys departe hym a sonder & slytte the belly and take
out the fysshe pare away the reed skynne and mynce it
thynne put vynegre in the dysshe and set it on the table
without hete. & Jol of of sturgyon cut it in the thynne morselles
& laye it roude aboute the dysshe. Fresshe lamprayne
bake open the sasty, than take whyte brede and cut it
thynne & laye it in a dysshe & with a spone take out galentyne
& laye it upon the brede with reed wyne & pouder of synamon,
than cut a gobone fo the lamraye &
mynce the gobone thynne and laye it in the galentyne
than set it upon the fyre to hete. Fresshe herynge with
salte & wyne, shrympes well pyked flouders gogyons
menewes & muscles eles and lamprayes sprottes is
good in sewe, musculade in wortes, oysters in ceuy oysters
in gravy menewes & porpas samon & seele gelly
whyte and reed cremem and almondes dates in comfetes
peres in quinces in syrupe with percely rotes mortrus
of houndes fysshe ryse standynge.

Here endeth the kervynge of fysshe. And here begynneth
sauces for all maner of fysshe.